China made the biggest jump passing Spain, Italy, and the United Kingdom to reach third on the list. Another Asian country, Malaysia, is a surprising entry in the top ten most popular countries to visit. A past visit to Kuala Lumpur leads me to believe this is largely based on business travelers to the capital city. The rest of the list especially France, Spain, Italy, and the United States have been mainstays for many years.

Another important note from the UNWTO study was that world tourism arrivals went up this past year after dropping in the previous year. That was the first drop in overall tourism in the past two decades.

Check out this chart: Why do people travel?
___________________________________________________________________________________Gennaro Salamone is the founder and editor of Enduring Wanderlust. Feel free to contact him with questions, comments, or inquiries with reference to contributing an article or photograph for publication.

The winemaking process is uncomplicated, but it requires several steps and a lot of patience. Together with that, making homemade wine requires a few days of labor and months of fermentation in order for the wine to be ready for consumption. While there are slight variations to the process, this is a time-tested method that was learned through my father. It comes from a long tradition of Italian winemakers from a small mountain town in Italy. That knowledge was later brought to the United States.

Step-by-Step Process: How to Make Homemade Wine

Step One: Gathering the Equipment

Purchasing the right equipment is the first step to making homemade wine. It requires:

An initial fermentation container that is big enough to hold your crushed grapes. It needs to be a high quality plastic container. Modern versions have a drainage nozzle, which makes it easier to transfer the wine juice to the long-term fermentation jugs.

Plastic tubing that’s at least 6 feet long is required for transferring the juice between containers.

A manual or motorized grape crusher (de-stemmer optional) is needed for squashing the grapes.

A ratchet basket grape press and pressure discs are necessary to squeeze the remaining juice from the grapes in the primary fermentation container.

While some add yeast or tablets, this process doesn’t use additives.

Plastic buckets are required to capture wine from the press and to move the grapes from the initial fermentation container to the press.

A funnel with a strainer is needed to transfer grape juice from the buckets to the demijohns.

Enough cases of grapes to meet your needs are also necessary.

Step Two: Preparing the Equipment

Prepare a large space that will fit your initial fermentation containers, a basket grape press, and the cases of grapes. You will also need an electrical outlet if using a motorized grape crusher. Be sure to wash all of your equipment and to open the cases of grapes and inspect to make sure that the fruit is healthy and ready to be crushed.

Step Four: Secondary Fermentation and Transfer to the Secondary Containers

Transfer the wine juice to the secondary fermentation container. If you’re using a modern high quality plastic container for the initial fermentation then simply place a bucket under the drainage nozzle. If not, use a plastic tube from the grape-filled container to the buckets. Place the funnel with the strainer into the demijohn and pour the buckets of grape juice into it. Do not fill them up. An airlock will be need for the secondary container for extended fermentation. Start with paper towels for a day or so then use an actual airlock device. The wine juice will remain in these jugs for at least 4-6 months. It’s best to store it in a cool and dark place.

Step Five: Bottling and Drinking

Once the fermentation process has been completed, you are free to bottle the wine. Rack or siphon off the sediments from the wine using a plastic tube while transferring it to the bottles. Cap tightly. At this point, the vinification process has been completed and it’s ready to drink.

___________________________________________________________________________________Gennaro Salamone is the founder and editor of Enduring Wanderlust. Feel free to contact him with questions, comments, or inquiries with reference to contributing an article or photograph for publication.

Editor’s Note: This post was written by guest contributor Katie Greenaway.

The center of Florence, Italy has countless ristoranti and trattorie. Which do you choose? The waiters in Piazza Repubblica and Piazza Signoria grab your attention by conversing with you as you skim over the menu. They devise a plan to convince you to eat at their ristorante and then lure you inside. Most give in because of the exhaustion tourists have in the heat of summer and feel they should stay in familiar areas. But what about all the places you are missing outside the touristic center, on the Oltrarno, for example? Walking over the Ponte Vecchio to the other side brings a breath of fresh new smells and vistas. The alleyways hide a lot from the cautious traveler. Walk down one and see what you find.

Osteria Antica Mescita San Niccolo is a family run osteria that gives each patron a sense of home. Tables are booths and you could end up sitting next to people you don’t know. There is a lower level with tables arranged like in a cantina; all you need is a barrel of wine. A cute little bar sits in the left corner where you pay and where the waitress picks up your dishes. All guests leave here happy. As some osterias are rather pricey, this one is worth every penny. Each day their menu consists of specialties made from the heart and soul. Both located in San Niccolo, you will notice as night falls how the locals flock into crossroads between Bevo Vino and Osteria Antica Mescita San Niccolo. Immerse yourselves with the sounds of authentic Florence. Experience small cars honking as they squeeze through people-crowded streets, the chatter of Italian banter, and the clinging of glasses and dishes which allows us to realize we aren’t dreaming.
___________________________________________________________________________________ Katie Greenaway fell in love with Italy from her first visit in 2002. She now calls it home, writing and capturing the culture of the enchanting city of Florence. She is always exploring the ancient cobblestones of Florence, one step at a time. Follow her blog: Olio di Oliva e Sogni di Vino and Twitter.

Picnics are a great way to have an authentic travel experience. It has the added benefit of saving the traveler valuable cash resources. In order to maximize the benefits of your travel picnic, we’ve created four steps to the perfect outing.

2. Food Selection
“Tell me what you eat, I’ll tell you who you are” ~Anthelme Brillat-Savarin

Picnicking is an opening to have an authentic meal. It’s easy to collect a variety of foodstuffs, from local markets, that residents eat in their daily lives. A sojourn to an Italian city or village, for example, would allow for a picnic menu that consists of fresh mozzarella, sliced tomatoes, mortadella with breadsticks, chunks of Parmigiano-Reggiano, prosciutto on wedges of honeydew, and a basket filled with figs and grapes. Add a glass of local wine or fresh tomato juice with lemon and black pepper.

Consider inviting a couple of locals or fellow travelers to your gathering. There is no better way to understand a location that to spend time with those who know it best. It will also provide an opportunity to learn several new phrases in their native language. If you haven’t met any residents, contemplate arranging your get-together near a smiling group of locals. Don’t be surprised if an invitation to join them is in the offing. This is especially helpful for solo travelers.

4. Conversation Topics
“Friends are those rare people who ask how you are then wait for an answer” ~Unknown

During the meal, it’s best to keep to light topics. Allow each guest to select a topic for discussion over the course of the afternoon. This makes sure that everyone has a chance to participate in the conversation. It’s equally helpful to listen to your fellow picnickers and provide feedback to their musings.

Stomach churning? Read about the best pizza in New York City.
___________________________________________________________________________________Gennaro Salamone is the founder and editor of Enduring Wanderlust. Feel free to contact him with questions, comments, or inquiries with reference to contributing a travel article or photograph for publication.

Thinking about traveling to Italy? Read about the perfect travel picnic with Italian food or about Venice Carnival.
___________________________________________________________________________________Gennaro Salamone is the founder and editor of Enduring Wanderlust. Feel free to contact him with questions, comments, or inquiries with reference to contributing a travel article or photograph for publication.